Crack Pie. Wow.

Yes my friends. Crack Pie. David Chang’s famous Momofuku restaurant has produced a dessert that has celebs like Anderson Cooper (and everyone else) shelling out $44 for a pie?! That’s if you live in NYC. Okay I’m lying. You can also have access to this party in your mouth for $103 if you so to Angelenos in LA. They ship it there. MMMMkay?

What is it you ask? I ate it when my mom & I hit up Ma Peche in Manhattan and we both became believers (see that post here). We clinked our forks together, and took a bite. Oh! That first bite! It doesn’t look like much, when it was baking, it didn’t really smell like you’d sell your dog for a slice (sorry, Rocco! I’m trying to make a point here). That first bite made me understand that the name “Crack Pie” is not a coincidence. I’ve been dreaming about it ever since. What the heck is it you ask….Pastry chef Christina Tosi invented this phenomenon. It’s a twist on Chess pie -more common in the southern states of the USA which originated in none other than The Joy Of Cooking using commonly found pantry items like heavy cream, eggs, butter (lots and lots of butter) and brown sugar among a few ingredients.

I scoured the Internet like a psycho until I found it. I have the recipe for CRACK PIE! See Martha Stewart play the wolf in sheep’s clothing and hijack the recipe from these chef’s here.

One week after I tried it, I recreated it in my own kitchen.

Here’s how:

Preheat the oven to 350. You’re supposed to line a baking sheet with parchment but I just used nonstick spray, & set aside. This recipe makes two 10″ pies, or in my case a 9″ pie & an 11″ tart.

OMG I have this recipe! I clipped it out of a newspaper last year and have intended to make it, but have err, postponed it until I improve my cooking skills. 😉 I started with cornbread, have made banana muffins and chocolate cake, and think that I will try this out by the end of summer.

Okay, wait, I just noticed that your version of Momofuku’s Crack Pie is waaaaaaaaaaaaay easier than the newspaper clipping I have. You’re a Godsend! The recipe I have requires that you make both the crust and the filling from scratch, and it literally sounds like half a day’s work.

I did make both from scratch. It really doesn’t take long at all since the baking time is only 10 minutes for the cookie for the crust, and just 15 for the pie. You should definitely give this recipe a go!